Corn And Wild Rice Pudding Recipes

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CORN AND WILD RICE PUDDING



Corn and Wild Rice Pudding image

Make and share this Corn and Wild Rice Pudding recipe from Food.com.

Provided by KathyP53

Categories     Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 eggs
1 egg yolk
1 cup heavy cream
2/3 cup milk
4 ears sweet corn, blanched & kernels removed from cobs, about 3 cups of corn
1 cup cooked wild rice
3 scallions, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1/2 tablespoon butter

Steps:

  • Preheat oven to 325 degrees.
  • In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
  • Grease an 8 x 12" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
  • Serve warm.

Nutrition Facts : Calories 277.1, Fat 19.8, SaturatedFat 11.3, Cholesterol 150.3, Sodium 654.1, Carbohydrate 20.5, Fiber 2.4, Sugar 2.5, Protein 7.4

SWEET CORN AND RICE PUDDING



Sweet Corn And Rice Pudding image

Provided by Marian Burros

Categories     dinner, dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 11

2 cups basmati or jasmine rice
6 cups skim milk
1/4 cup sugar
1 vanilla bean, split in half
8 large ears sweet corn, shucked
2 tablespoons finely chopped candied ginger
Salt to taste
1/4 cup warm late harvest riesling
1/2 cup golden raisins
2 tablespoons clover honey
1/4 cup slivered toasted almonds

Steps:

  • Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes). Remove from heat, and cool.
  • Scrape kernels off corncobs, and run through a vegetable juicer. Run pulp through vegetable juicer again. Skim foam from top. You will need 2 cups of juice.
  • Combine cooled rice and corn juice in a large saucepan. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes). Be careful to keep rice moving, especially once the mixture becomes hot. Stir in ginger. Season with salt, and refrigerate 2 hours or overnight if desired.
  • Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering. Pour over raisins, and let bloom for two hours. Drain, and combine with honey.
  • To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 63 grams, Fat 3 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 25 grams, TransFat 0 grams

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